Coconut Beer Shrimp With Sweet and Tangy Sauce
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- 1 c
- 3 tsp
- Creole seasoning
- 1 1/4 c
- 2 Tbsp
- baking powder
- 48 large
- raw shrimp, peeled and deveined with tails
- bag sweetened coconut, shredded
- 2 c
- 2 c
- orange marmalade
- 1/4 c
- Dijon mustard
- 1 1/2 Tbsp
SWEET AND SOUR SAUCE
1Combine eggs, beer, 3 teaspoons Creole seasoning, flour and baking powder.
3Dip the shrimp in beer batter and roll in coconut.
4Fry in oil heated to 350 in deep fryer, wok or deep saucepan.
5The oil should be at least 1-1/2" deep.
6Drop shrimp in a few at a time and fry until golden brown.
7Remove and drain on paper towel.
8SAUCE - Blend together dipping sauce ingredients.